Recipe Directions

Preheat oven to 450-degrees. On a lightly floured surface roll pastry into a circle about 12-inches in diameter. Transfer to a 10-inch tart pan; ease pastry into pan. Trim pastry even with rim of pan. Do not prick pastry. Line pastry shell with a double thickness of foil. Bake for five minutes. Remove foil. Bake for five to seven minutes more or until pastry is nearly done. Remove from oven.

Reduce oven temperature to 325-degrees.

Sprinkle tart shell with Parmesan cheese.

Meanwhile, in a small mixing bowl beat egg whites slightly. Stir in ricotta cheese, garlic, and the 1-tablespoon thyme; spread over pastry. Overlap large tomato slices in a circle around edge. Arrange yellow cherry tomato slices in a circle within the tomato ring. Fill center with red cherry tomato slices. Stir together olive oil or cooking oil and the 2-teaspoons thyme. Brush tomatoes with oil mixture.

Bake tart in 325-degree oven for 25 to 30 minutes or until heated through and nearly set. Serve warm or at room temperature. Refrigerate any leftover tart.